43 4 わかめむすび
| Prefecture | Yamaguchi (山口県) |
|---|---|
| Region | Chugoku |
| Japanese name | わかめむすび |
| Home area | It's not just the North Poles. It's the Long Gate. |
| Main ingredients | You know what? |
History and Origins
XYamaguchi Prefecture, on the Japanese Sea, will start a fugu and will be a treasure trove of ocean goods such as the Amen and the Sasse Age. It's obvious to me that spring is being told to Shizukoku. In this area, in spring, you can see fresh fresh water on the coast and dry landscapes. The aroma of the sea's pleasant tides spreads, and the landscape is known to the local people as spring wind poems. The dry season that you can do so is eaten as a "sniff" that has been made to stand on top of your head. In the past, it has been said that many families used to go to the sea to get their own salts, dried them fresh, and then cut them into cans. I'm sure you'll eat the dried dishes, but I heard that your lunch was often served with this "sniff" and is still loved as a taste of home. That history is old, Edo, in Yashima's residence on the way to the new service. The women who saw the samurai from Longju, Japan, making the carvings that they brought on their dinner, were surprised to see that they were surprised to see that they were saying, "The Long State samurai ate with a cup of tea."
When It Is Eaten
That farmers used to farm with their neighbors, and that lunches and 3:00 tea had this sort of tinnitus, green and blue-nutrient bowl.
How It Is Eaten
Grab the rice with your hands. I'll have the dry cleaning cut covered in the whole pan. There are products sold and you can use them.
Recipe — Serves 4
Ingredients
- 20 g chopped wakame seaweed
- 200 g cooked rice
Method
- Make a bowl and cut it. It's nice to put a plump in the core of the broom for your liking.
More About 43 4
The Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese Japanese style style is a local dish for Japanese Japanese Japanese Japanese. We're the last time we've carved a dried-up turtle.
In the area on the Japanese coast of Yamaguchi Prefecture, the landscape of fresh turtles that have just been harvested hanging along the coast is a spring poem. The dish that you made the dried turtle with your fingernails will know what it is.
Many families used to go to sea to get their own warthogs, dry them, and cut them into cans and use them as food for preservation. Dried turtles can be eaten at regular meals and often served with lunchers, which is why they are still known as "our home flavor."
During the Edo, a mausoleum mausoleum on the way to the new service was eating his palm-snaped turtle over his lodge, and there was also a story of a surprise when the lady of the house saw it and said, "The chief's servants ate their rice with a tea. "
In this area, dry - cutting turtles for dry turtles and for "sniffers" are also sold at supermarkets, souvenir shops, and sea-sharing stores.
Text adapted and translated from the Japanese Wikipedia article わかめむすび by its contributors, licensed CC BY-SA 4.0.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.